Loaded Potato Soup

With the cooler weather coming and fall almost upon is, thought soup would be good on a cooler night.
 
2 1/2 lbs baby red potatoes sliced into bite size pieces
1/2 lb uncooked bacon finely sliced
1 med. onion, diced
1/4 bunch celery, diced
8c. milk
3 c. water
4 chicken bouillon cubes
1 tsp. salt and 1 tsp. pepper
                                                3/4 c. salted butter
                                                3/4 c. flour
                                                1/4 bunch parsley
                                                1 c. whip cream
 
Boil potatoes for 10 min. and set aside.  Saute bacon until crisp, and drain.  Add onion to bacon pan, with celery and heat until celery is tender.  
To the large potato pan add milk, water bouillion salt and pepper,  Cook till very hot but do not boil.
In a sauce pan, melt better,  add flour and mix well.  Cook over med. heat stirring 
for 2-3 minutes to make a roux.  While stirring milk soup slowly add roux.  Cook till thickened and creamy.  Stir in parsley, potatoes and cream.  
Serve with garnishes.
 
     Garnishes
Shredded cheese
fried bacon bits
chopped green onions     
 
 
submitted by George and Bobbie Curts

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